Sri Lankan Milk Rice Recipe (Kiribath) – Authentic Coconut Milk Rice Easy Guide
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Ingredients
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<h2 class="text-xl font-bold text-gray-800 mb-4">Ingredients</h2>
<ul class="space-y-2 text-gray-700">
<li class="border rounded-lg px-4 py-2">2 cups white rice (Samba rice preferred)</li>
<li class="border rounded-lg px-4 py-2">4 cups water</li>
<li class="border rounded-lg px-4 py-2">2 cups thick coconut milk</li>
<li class="border rounded-lg px-4 py-2">1 tsp salt</li>
</ul>
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<h2 class="text-xl font-bold text-gray-800 mb-4">Ingredients</h2>
<ul class="space-y-2 text-gray-700">
<li class="border rounded-lg px-4 py-2">2 cups white rice (Samba rice preferred)</li>
<li class="border rounded-lg px-4 py-2">4 cups water</li>
<li class="border rounded-lg px-4 py-2">2 cups thick coconut milk</li>
<li class="border rounded-lg px-4 py-2">1 tsp salt</li>
</ul>
</div>
Method
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<h2 class="text-xl font-bold text-gray-800 mb-4">Instructions</h2>
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Rinse the rice 2–3 times with clean water until the water runs clear.
</li>
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Add the washed rice and 4 cups of water to a pot. Cook over medium heat until the water is absorbed and the rice is soft.
</li>
<li class="border rounded-lg px-4 py-3">
Pour in the thick coconut milk and add 1 tsp of salt. Mix gently to combine.
</li>
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Cook on low heat, stirring occasionally, until the rice becomes thick, creamy, and sticky (about 5–7 minutes).
</li>
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Transfer the milk rice to a flat plate or tray. Flatten evenly using the back of a spoon or spatula.
</li>
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Allow it to cool slightly, then cut into diamond or square shapes using a knife.
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Serve warm with lunu miris, sugar, jaggery, or fish curry for a traditional Sri Lankan meal.
</li>
</ol>
</div>
<h2 class="text-xl font-bold text-gray-800 mb-4">Instructions</h2>
<ol class="space-y-3 text-gray-700 list-decimal list-inside">
<li class="border rounded-lg px-4 py-3">
Rinse the rice 2–3 times with clean water until the water runs clear.
</li>
<li class="border rounded-lg px-4 py-3">
Add the washed rice and 4 cups of water to a pot. Cook over medium heat until the water is absorbed and the rice is soft.
</li>
<li class="border rounded-lg px-4 py-3">
Pour in the thick coconut milk and add 1 tsp of salt. Mix gently to combine.
</li>
<li class="border rounded-lg px-4 py-3">
Cook on low heat, stirring occasionally, until the rice becomes thick, creamy, and sticky (about 5–7 minutes).
</li>
<li class="border rounded-lg px-4 py-3">
Transfer the milk rice to a flat plate or tray. Flatten evenly using the back of a spoon or spatula.
</li>
<li class="border rounded-lg px-4 py-3">
Allow it to cool slightly, then cut into diamond or square shapes using a knife.
</li>
<li class="border rounded-lg px-4 py-3">
Serve warm with lunu miris, sugar, jaggery, or fish curry for a traditional Sri Lankan meal.
</li>
</ol>
</div>
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